1 c. long grain rice
1 tbsp. oil
3 tbsp. olive oil
2 tbsp. wine vinegar
1/4 c. chopped parsley
2 tbsp. minced red onion
Salt to taste
1/4 tsp. black pepper
1/4 c. sliced black olives

Cook rice according to package directions and add 1 tablespoon of oil to rice while cooking. Combine olive oil, vinegar, parsley, onions, salt, and pepper. Pour over hot, cooked rice. Toss in olives. Chill for 1 to 2 hours or allow to sit at room temperature for more flavor. Garnish with parsley and red onion rings.